This shortbread recipe is dangerously good...

Hi BakeAustin Families!

The first two weeks of summer camp have wrapped and we are still smiling about them. Here’s a few pics from our kitchen.

Now we don’t want you to feel left out, so we decided to share our favorite shortbread recipe with you to try with your kiddo this week. (Watch out, these are addictive).

Irresistible Shortbread Cookies

What you’ll need:

• 10 tablespoons unsalted butter, at room temperature (142g)

• 1/2 cup confectioners’ sugar

• 1/2 teaspoon pure vanilla extract

• 1 1/2 cups all-purpose flour (180g)

• 1/2 teaspoon kosher salt, optional

How to make them:

1. In a stand mixer fitted with the paddle attachment, beat the butter and vanilla extract until creamy.

2. Add the confectioners’ sugar and salt, and mix until combined.

3. Scrape down the bowl, then add the flour while mixing on low speed. Scrape down the bowl once more and mix until fully combined.

4. Shape the dough into a rectangular prism, wrap it in plastic wrap, and chill until firm, at least 1 hour.

5. Preheat the oven to 350°F (177°C). Use a sharp knife to cut the dough into 1/2 inch thick slices.

6. Place the slices at least 1 inch apart on a baking sheet lined with a silicone mat or parchment paper.

7. Use a fork or skewer to press a pattern into the tops.

8. Bake for about 10 minutes, rotating the baking sheet halfway through.

9. Transfer the cookies to a wire rack to cool.

Simple, buttery, and an easy one to make as a family.

And while we have your attention, here is where things stand for the rest of summer!

We have 2 spots left in Cake Camp Session 2, 5 spots left in Cupcake Camp, and several spots left in Baking Around the World, which is shaping up to be an adventure this year!

Cake Camp Session 2 | July 6-10 | Ages 8-17
👉 Sign up

Cupcake Camp | July 13-17 | Ages 7-17
👉 Sign up

Baking Around the World | July 27-31 | Ages 7-17
👉 Sign up

Come join us in the kitchen!

With love and sprinkles,
Chef Lucy & The BakeAustin Team